We’re very honoured to get the beta feature of Google+ Hangout on the Air in our #gFoodie live session. We’ll be the first ones to broadcast live around the world a one hour foodie talk and cooking demonstration session from our hometown of Toronto, Ontario, Canada at the Bell Lightbox prestigious and delicious LUMA Kitchen… [ Read More ... ]
I’m so pleased to announce that we’ll be partnering up with our friends at Guestaurant.com to host an online a LIVE Guestaurant foodie session with our favourite chef, Jason Bangerter next Saturday, January 14 at 9am EST!
Now that the holidays are over and you want to keep your promises of cooking more often, cooking healthy, buying groceries… [ Read More ... ]
After all that holiday eating, we figured you’d enjoy starting the new year with a simple delicious salad of tomato, cucumber and onions. Chef Amir Mohyeddin, owner of the delicious Iranian restaurant in Toronto, Banu, spent some time to show us.
Preparation Time: 10 min
Total Time: 10 min
So you might have followed My Quest for Yummy Banh Mi through Vietnam over the past 4 months. It’s finally here, a brand new website called http://www.questforyummy.com. You can download a PDF copy of the book for $6.99 or wait a few weeks to be able to order a copy of the book to be delivered.
So check it… [ Read More ... ]
This post is long overdue but here goes! Plantains are a fruit that look very much like what most of us refer to as a banana. They are actually in the same family, but plantains generally are more starchy and less sweet than bananas. For that reason, they are generally not eaten raw, but are great in cooked dishes. Today… [ Read More ... ]
Lassi is a popular yogurt-based drink originating in India. There are salty versions that use salt and spices such as cumin and mint and there are sweet versions that use fruits or a combination of sugar and spices such as cardamom or saffron. The popular kind most often served in restaurants here is the fruity mango lassi. Here’s a quick… [ Read More ... ]
We were inspired by a Binnur’s Turkish Cookbook to make Asma Yapraginda Sardalya. We found a jar of grape leaves at a local Persian supermarket and unfortunately couldn’t find fresh sardines so we opted for a fresh larger (mackerel sized) fish at the Korean supermarket. I’ve always been curious as to how to use grape leaf… [ Read More ... ]
Hi everyone, it’s Thu, YouCook’s managing editor and I’d like to personally thank you for the energy, support, feedback and encouragement over the past few months as YouCook moved its headquarters to Toronto! I’m going to fill you in on my new project and also on our new team! [ Read More ... ]
I stumbled upon a table of delicious chocolates at a Yelp Elite party and was offered a sample of the best chocolate I’d ever tasted – Cocolico’s Vanilla Salt Caramels. As I savoured every bite, I was offered more samples of CocoaNymph’s Sea Nymph which is a dark chocolate bar with fleur de sel and… [ Read More ... ]